Brazil Fazenda Das Almas

Producer Adriano Muniz
Farm Fazenda Das Almas
Municipality Cabo Verde
State Minas Gerais
Region South of Minas

Sun Exposure Sun grown
Farm Size 109ha
Altitude 1,150masl
Latitude -21.434381
Longitude -46.340730

Variety Paraiso II
Process Natural
Fermentation Anaerobic
Drying Patios and Mechanically

Harvest 25/26

Flavor Brown Sugar, Banana, Dried Mango, Berries, Winey
Descriptors Smooth, Juicy Stone Fruit Flavors

Certifications UTZ and Rainforest Certified

About this coffee Fazenda das Almas is a stunning farm set in the steep hills outside Cabo Verde in Minas Gerais. Its many plots are scattered across the landscape, sheltered by tall eucalyptus trees, and planted with Bourbon, Catuaí, Yellow Catuaí, Catimor, and more. The farm is also home to dozens of experimental plots dedicated to research varieties, many of which are still identified only by code.

Natural water sources on the farm are protected by native forests, which make up 38% of the land—nearly double the 20% required in Brazil. These forests serve as ecological reserves and corridors for local flora and fauna, while also protecting the farm’s 21 natural springs. Solar power supplies the farm’s electricity, with excess energy returned to the nearby town of Cabo Verde. In 2017, the family also installed a biogas generator powered by organic waste from processing and farming. Despite the farm’s size, 12 break stations with washrooms are thoughtfully distributed throughout, each within 300 meters for both male and female workers.

During harvest, as different plots ripen at varying times, Adriano and Matheus carefully pick, sort, and dry the coffee using a compact mechanical dryer they designed and built themselves. Their innovative approach to fermentation and drying allows them to produce consistently expressive coffees on a meaningful scale.

This lot is composed entirely of Paraíso, one of our favorite Brazilian varieties. The whole cherries are cleaned and sorted before being transferred to large stainless-steel tanks for a 72-hour fermentation. These unusually large tanks help maintain cooler, more stable temperatures throughout the process. The coffee is then partially dried on patios under parabolic covers, followed by sun drying and a slow mechanical finish. It rests in large wooden boxes inside the warehouse before being hulled on-site, further sorted at SMC in Guaxupé, and finally prepared for export.